If you love pies but find them a pain to make, try this plum almond galette. The combination of the sweetness of the plum and the crunch of the almonds is amazing. This galette will wow your next dinner guests.
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Plum-Almond Galette
- Total Time: 2 hours
- Yield: 10 inch Galette
Ingredients
• 1 batch Forgiving Food Processor Pastry
• 8 to 10 red plums
• 1⁄2 cup (105 g) granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon almond extract
Instructions
1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Roll out the pastry on a lightly floured counter, using a lightly floured rolling pin, into a 14-inch circle. Loosen the pastry from the counter by gently sliding a thin metal spatula underneath it, then transfer to the prepared baking sheet.
3. Pit the plums and slice each one into 6 to 8 wedges. You should have about 8 cups. Whisk the sugar and corn starch together in a large bowl, then add the plums. Drizzle with almond extract, then stir everything together. It will be a bit messy and clumpy, but don’t worry.
4. Pile this mixture into the middle of the pastry and smooth it out, leaving a 2-inch border. Fold the pastry border up over the filling, pleating as necessary.
5. Bake 15 minutes. Reduce heat to 350°F and bake another 20 to 25 minutes or until the crust is golden and the filling is very bubbly. Let stand at least 1 hour before serving.
Notes
Tip: For a golden top edge, brush the folded-over pastry with a little water or cream, then sprinkle it with coarse or granulated sugar before baking.
Make ahead: The pastry can be made well in advance and the pie can be baked and kept at room temperature for up to 12 hours.
- Prep Time: 15 mins if pastry is made
Nutrition
- Serving Size: 1 Slice = (1/8 recipe)
- Calories: 372
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 17 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 5 g
Forgiving Food Processor Pastry for Plum-Almond Galette
- 1 1/2 cups (225 g) all-purpose flour
- 1/8 teaspoon salt 1/2 cup (115 g) cream cheese, cold and cubed
- 1/2 cup (115 g) butter, cold and cubed
Directions:
1. Combine flour and salt in the food processor. Pulse to combine.
2. Add cream cheese and butter, and pulse for 30 seconds to 1 minute or until dough comes together in a loose ball.
3. Shape the dough into a flat disc about 1 inch thick. Wrap in plastic wrap and chill at least 30 minutes before using.
4. To use the pastry, leave it at room temperature until it’s pliable enough to roll. Depending on the weather this can take 30 minutes (summer) or 3 hours (winter). If frozen, thaw it in the fridge first, then leave on the counter until pliable.
*Permission to use
‘Excerpted from Uncomplicated: Taking the stress out of home cooking by Claire Tansey. Copyright © 2018 by Claire Tansey. Published by Penguin Books, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.’
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